Chicken Tikka Masala
Before cooking
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Steps as written in the recipe card.
21 stepsTiming varies by step
Ingredient prep checklist
- Ginger Garlic Paste: 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
- Onion: 1½ cups (180 grams) onions ((fine chopped, 1x - 1 large or 2 medium))
- Green Chilies: 1 green chilli ((optional))
- Ginger Garlic Paste: 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
- Garam Masala: 2 teaspoons garam masala ((adjust to taste))
- Sugar: 1 to 2 teaspoons sugar ((adjust to taste))
- Tomatoes: 1 lb. (450 grams) tomatoes ((pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes))
- Hot Water: 1 cup hot water
- Coriander Leaves: 3 tablespoons coriander leaves ((fine chopped))
Dice chicken to 1 to 1½ inch pieces and add to a large mixing bowl. Pat dry with a few kitchen tissues to make sure there is no excess moisture. For this recipe, you will need about 1½ lbs. (700 grams) boneless chicken thighs or breasts. A little more or less is just okay. Add the following: ½ to 1 teaspoon Kashmiri red chilli powder (can use up to 1½ teaspoon for extra heat) 1 teaspoon garam masala ½ teaspoon cumin powder 1 teaspoon coriander powder ¼ teaspoon turmeric ½ teaspoon salt
References
This step uses
- ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat, use 1½ teaspoons for extra heat))
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 green chilli ((optional))
- 1 teaspoon salt
- ½ to 1 teaspoon Kashmiri red chili powder ((can use up to 1 tablespoon for extra heat))
- 2 teaspoons garam masala ((adjust to taste))
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1½ lbs. (700 grams) chicken boneless ((Preferably thighs, or breasts))
Full ingredient reference
- 1½ lbs. (700 grams) chicken boneless ((Preferably thighs, or breasts))
- ½ cup (120 ml) Greek yogurt ((hung curd))
- ½ to 1 teaspoon Kashmiri red chili powder ((use less for low heat, use 1½ teaspoons for extra heat))
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon kasuri methi
- 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
- 1 tablespoon oil ((mustard oil if you have))
- 3 tablespoons oil ((or ghee))
- 1½ cups (180 grams) onions ((fine chopped, 1x - 1 large or 2 medium))
- 1 green chilli ((optional))
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste ((or ¾ tbsp grated ginger + ¾ tbsp grated garlic))
- ½ to 1 teaspoon Kashmiri red chili powder ((can use up to 1 tablespoon for extra heat))
- 2 teaspoons garam masala ((adjust to taste))
- 1 tablespoon coriander powder
- 1 to 1½ teaspoon cumin powder
- 1 to 2 teaspoons sugar ((adjust to taste))
- 1 lb. (450 grams) tomatoes ((pureed/chopped or 10 oz. (1¼ cup) tomato puree/ passata or 14 oz can peeled tomatoes, read notes))
- 1 cup hot water
- 1 tablespoon kasuri methi ((dried fenugreek leaves))
- ½ cup heavy cream/whipping cream ((or 1x - ⅓ cup whole raw cashews, 30, refer notes))
- 3 tablespoons heavy cream ((or any cream))
- 3 tablespoons coriander leaves ((fine chopped))